Tianna Bocchoris

Tianna negre, Binissalem, Binissalem

Tianna Bocchoris | Tianna negre | Binissalem, Binissalem

Tianna Bocchoris | Tianna negre | Binissalem, Binissalem

Grape varieties

Manto Negro (56%), Cabernet-Sauvignon (18%), Syrah (16%), Callet (5.4%) and Merlot (4.6%)
Origin

Spain, Mallorca, Binissalem, Binissalem
Soil

brown-limestone with limestone
Vinification

controlled alcoholic fermentation, maceration of 38 days, with pumping over, punching and délestage, bottling without filtering
Ageing

8 months in French oak barrels
Characteristics

Red, Traditional, Still, Intense and structured
Properties

Alcohol: 14 %, Ph: 3,88, SO2: 34 mg/l, Residual sugar: 1,9 g/l
Also appears in:

Price: 10 - 20€
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Product sheet (PDF)

the winery

Tianna negre,
Spain, Mallorca, Binissalem, Binissalem

Tianna negre | Binissalem, Binissalem

Tianna Negre winery, which began on Es Pinaret estate, is a project founded by the Morey-Garau family and launched in 2004. They intended to create a unique winery, with special wines that would transmit the best of Mallorca and provide new vision of the future in which the main aims were nature, quality and local character.Tianna Negre winery, which began on Es Pinaret estate, is a project founded by the Morey-Garau family and launched in 2004. They intended to create a unique winery, with special wines that would transmit the best of Mallorca and provide new vision of the future in which the main aims were nature, quality and local character.

Other wines from Tianna negre

Randemar Blanc | Tianna negre | Binissalem, Binissalem

Prensal Blanc (82.3%), Chardonnay (13.5%) and Muscat de Frontignan (4.2%). destemmed, crushed, macerated 24 hours at low temperature. 18-day alcoholic fermentation at 16ºC in stainless steel tanks

Randemar Negre | Tianna negre | Binissalem, Binissalem

Callet (44.1%), Black Mantle (38%), Monastrell (7.6%), Cabernet Sauvignon (4.9%), Syrah (2.7%), Merlot (2.7%). manual harvest, traditional alcoholic fermentation at controlled temperature 24 ° C for seven days

Tianna Bocchoris Blanco | Tianna negre | Binissalem, Binissalem

Tianna Bocchoris Blanco

Prensal Blanc (70%), Sauvignon Blanc (30%). pre-fermentative maceration at low temperature, alcoholic fermentation in stainless steel tanks between 13 and 15ºC, half of the alcoholic fermentation of Sauvignon is made in barrels

Tianna Negre | Tianna negre | Binissalem, Binissalem

Manto Negro (55.3%), Cabernet-Sauvignon (18.4%), Syrah (16.3%), Callet (5.7%) and Merlot (4.3%). controlled alcoholic fermentation, maceration of 38 days, with pumping over, bazuqueosy délestages, bottling without filtering

Tianna VéloRosé | Tianna negre | Binissalem, Binissalem

Tianna VéloRosé

100% Black Mantle. vintage manual, brief maceration, only grape must, alcoholic fermentation of 18 days between 12 ° C and 14 ° C

Other traditional wines from mallorca

Tianna Negre | Tianna negre | Binissalem, Binissalem

Manto Negro (55.3%), Cabernet-Sauvignon (18.4%), Syrah (16.3%), Callet (5.7%) and Merlot (4.3%). controlled alcoholic fermentation, maceration of 38 days, with pumping over, bazuqueosy délestages, bottling without filtering

Tianna Bocchoris Blanco | Tianna negre | Binissalem, Binissalem

Tianna Bocchoris Blanco

Prensal Blanc (70%), Sauvignon Blanc (30%). pre-fermentative maceration at low temperature, alcoholic fermentation in stainless steel tanks between 13 and 15ºC, half of the alcoholic fermentation of Sauvignon is made in barrels

Randemar Blanc | Tianna negre | Binissalem, Binissalem

Prensal Blanc (82.3%), Chardonnay (13.5%) and Muscat de Frontignan (4.2%). destemmed, crushed, macerated 24 hours at low temperature. 18-day alcoholic fermentation at 16ºC in stainless steel tanks

Randemar Negre | Tianna negre | Binissalem, Binissalem

Callet (44.1%), Black Mantle (38%), Monastrell (7.6%), Cabernet Sauvignon (4.9%), Syrah (2.7%), Merlot (2.7%). manual harvest, traditional alcoholic fermentation at controlled temperature 24 ° C for seven days

Tianna VéloRosé | Tianna negre | Binissalem, Binissalem

Tianna VéloRosé

100% Black Mantle. vintage manual, brief maceration, only grape must, alcoholic fermentation of 18 days between 12 ° C and 14 ° C

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